Ecuadoran Shrimp Cocktail (Cóctel de Camarones) Recipe
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On the Ecuadoran coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice.
What to buy: We found deveined frozen shrimp at our local market, and they worked great in this recipe. If you use fresh shrimp, they will take slightly less time to cook, so start checking them after a few minutes.
Look for avocados that are ripe but not mushy. If they are too soft, they will fall apart when you fold them into the shrimp mixture.
Game plan: A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This dish can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel and dice the avocado, sprinkle it over top, and serve.
This recipe was featured as part of our Spicy Holiday Cocktail Party menu.
- 4 1/2 pounds small shell-on shrimp
- 1/2 cup ketchup
- 1/2 cup freshly squeezed orange juice
- 1/4 cup lightly packed, finely grated horseradish (about 1/2 ounce)
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons Tabasco or other hot sauce
- 1 teaspoon lightly packed, finely grated orange zest
- 3 medium avocados
- 1 cup red onion, small dice
- Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring it to a simmer over medium heat. Add shrimp and poach until they are pink and firm, about 7 minutes. Drain and cool the shrimp, then peel and devein them; set aside.
- Combine ketchup, orange juice, horseradish, lemon juice, hot sauce, and orange zest in a large, nonreactive bowl and stir until combined.
- Halve avocados lengthwise and remove the pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice. Fold diced avocado, onion, and poached shrimp into the sauce. Adjust the seasoning as desired, cover, and chill in the refrigerator until ready to serve.
Beverage pairing: Dominio del Plata “Crios de Susana Balbo,” Torrontes, Argentina. A South American white for this Ecuadoran dish—citrus, mint, and white flowers delivered in a light but punchy package.
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Hi soleromero from Ecuador, I am from Perú.
The recipe is for a Shrimp Cocktail, not a Ceviche recipe, and by the way, Ceviche is of Peruvian origin. Salud with a Pisco Sour!!
I don't care what you call it. I like shrimp, I like red onion, I like avocado. I'm in.
I'd think a cilantro garnish would work but I will try the mint.
this recipe has nothing to do with the traditional ecuadorian ceviche..as annebird's grandma laughed horseradish??????????????avocado1???????????? in my 40 yrs never had ceviche with either of these..so although it may be delitious as it clearly states this is ceviche meets shrimp cocktail not really ceviche..ps i am ecuadorian
omg how critical people are without even trying the recipe....just try it, i bet it taste good..i know i'm going to try it!
Why would blanching shrimp be a great source of Pride? I would think that cooking them in natural juices would be a source of Pride. I dont get it AnneBird.
If i Prepared this dish, I would skip the Tabasco and just add Cayene.
Some Fresh Mint(Chiffonade) might workn well here as a Garnish.
I asked my Ecuadorian grandmother about this one... she laughed. Horseradish? Avocado?
And, it is typically the Peruvians who cook their shrimp in acid. Ecuadorians blanch it first, then let it marinate. That critical difference is a great source of pride for Ecuadorians!
The horseradish is absolutely ridiculous what a crappy recipe.
Ketchup and Horseradish make cocktail sauce
I think that just makes it the shrimp cocktail part of the dish.
I'm puzzled about the horseradish. Is it supposed to be a substitute for a more traditional Ecuadorian ingredient?
paulj